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Venison Meatball and Wild Mushroom Ragout

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Venison Meatball and Wild Mushroom Ragout is a hearty and rustic dish featuring tender venison meatballs simmered in a rich, earthy mushroom and vegetable sauce. Packed with umami and slow-cooked flavor, it’s the perfect comfort food with a gourmet twist.

Ingredients

  • 1 lb ground venison
  • 1/2 cup breadcrumbs
  • 1 egg
  • 2 cloves garlic, minced
  • 1/4 cup onion, grated or finely chopped
  • 2 tbsp fresh parsley, chopped
  • 1/4 cup Parmesan cheese (optional)
  • Salt, to taste
  • Black pepper, to taste
  • 2 tbsp olive oil (for browning)
  • 2 cups wild mushrooms (chanterelle, cremini, shiitake, or oyster), sliced
  • 1/2 cup onion, chopped
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1/2 cup red wine
  • 1 1/2 cups beef or game stock
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 tbsp olive oil or butter (for sautéing)
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. In a large bowl, mix together ground venison, breadcrumbs, egg, garlic, onion, parsley, Parmesan (if using), salt, and pepper until just combined. Roll into 1-inch meatballs.
  2. Heat olive oil in a large skillet or Dutch oven over medium heat. Brown the meatballs in batches, turning to sear all sides. Remove and set aside.
  3. In the same skillet, add more oil or butter and sauté onion, carrot, and celery until softened (5–7 minutes).
  4. Add garlic and mushrooms; cook until mushrooms are browned and their moisture has evaporated.
  5. Stir in tomato paste and cook for 1–2 minutes. Deglaze the pan with red wine, scraping up browned bits.
  6. Pour in stock, add thyme and bay leaf, and bring to a simmer.
  7. Return meatballs to the pan. Cover and simmer on low heat for 25–30 minutes, allowing flavors to meld and sauce to reduce slightly.
  8. Remove bay leaf. Adjust seasoning with salt and pepper.
  9. Garnish with fresh parsley and serve warm.

Notes

  • Use a mix of mushrooms for the richest flavor profile.
  • Add a splash of cream at the end for a silkier ragout.
  • Venison can be mixed with pork fat for added moisture if too lean.
  • For a gluten-free version, use gluten-free breadcrumbs.

Nutrition

Find it online: https://thefamilycooking.com/venison-meatball-and-wild-mushroom-ragout/